chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-1 minutes or until thickened and smooth.
Let cool.
[Makes 1-1/2 cups.]
Cake: Let strawberry ice cream stand at room temperature for about 2 minutes or until spreadable; pack evenly into 9-inch springform pan.
Pour chocolate sauce over top.
Freeze for 15-2 minutes or until firm.
Meanwhile, let vanilla ice cream stand at room temperature for about 2 minutes or until softened.
Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream.
Spread over chocolate layer; freeze for 2 minutes or until firm.
Meanwhile, let chocolate ice cream stand at room temperature for 2 minutes or until softened; spread over pineapple layer.
Freeze for 2 minutes or until firm.
[Cake can be prepared to this point, covered and stored in freezer for up to 3 days.]
Strawberry Sauce: Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind.
Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened.
Refrigerate until chilled.
Whip cream with icing sugar; spread or pipe over top of cake.
Remove side of pan; garnish with banana and strawberry sauce.
Serve immediately.
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